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These gingerbread cheesecake bars are creamy, spiced, and taste like the holidays in every bite. You get a buttery gingersnap cookie crust on the bottom, a silky cheesecake layer filled with warm gingerbread flavors like molasses, ginger, cinnamon, nutmeg, and cloves, and a fluffy whipped cream topping to finish it off.
They slice beautifully, bake evenly, and always get compliments, truly the perfect holiday dessert if you want something festive but easy.
If you love seasonal treats, you’ll also enjoy my Christmas Fudge, Christmas Peanut Pretzel M&M Bark, and Grinch Sugar Cookies.
Why You’ll Love This Recipe
- Classic gingerbread flavor meets creamy cheesecake texture.
- Uses simple spices you probably already have.
- The gingersnap cookie crust gives the best buttery spiced crunch.
- A great make-ahead dessert for the holiday season.
Let’s Chit Chat!
I’ve made so many holiday desserts over the years, but these gingerbread cheesecake bars surprised me in the best way. I tested them a few times because I really wanted that perfect balance: warm gingerbread spices, enough molasses to taste like actual gingerbread and not just cinnamon, and a cheesecake layer that stays ultra creamy, and a light layer of whipped cream on top.
Once I got the texture right, that soft jiggle in the center, the buttery gingersnap cookie crust on the bottom, I knew this was going to be one of those recipes my readers make every single December. This honestly feels like the dessert version of a cozy Christmas movie night.
If you’ve ever wanted a holiday treat that looks impressive but doesn’t require a ton of prep, this one is it. It’s festive, nostalgic, and the flavor payoff is huge for something so simple. I can’t wait for you to try it.
Ingredients for these Gingerbread Cheesecake Bars
Scroll down to the recipe card at the bottom of the page for the detailed ingredient measurements.
For the Gingersnap Cookie Crust
- Gingersnap cookies or gingerbread cookies
- Unsalted butter, melted
- Granulated sugar
For the Gingerbread Cheesecake Layer
- Cream cheese, room temperature
- Sour cream
- Brown sugar + white sugar
- Large eggs
- Molasses
- Vanilla extract
- Ground ginger, cinnamon, nutmeg, cloves
- All-purpose flour
- Salt
For the Topping
- Whipped cream
- Crushed gingerbread men or gingersnaps (optional)
How to Make Gingerbread Cheesecake Bars
Scroll down to the recipe card at the bottom of the page for the full step-by-step instructions!
Prepare the Crust
- Preheat your oven and line a square baking pan with a sheet of parchment paper, leaving an overhang for easy removal.
- Crush the gingersnap cookies into fine crumbs.
- Stir in the melted butter and sugar with a silicone spatula.
- Press firmly into the bottom of the prepared pan and bake for 10 minutes.
- Reduce oven temperature.
Make the Spiced Cheesecake Layer
- In a large bowl, beat the cream cheese and sour cream until smooth (1–2 minutes).
- Add both sugars and beat again.
- Add the eggs one at a time, mixing 2–3 minutes until the cheesecake filling looks creamy.
- Stir in molasses, vanilla, and your spices (ginger, cinnamon, nutmeg, cloves).
- Mix in the dry ingredients, scraping the sides of the bowl.
- Pour over the crust and smooth the top.
- Bake in a hot water bath until the edges are set and the center still has a slight jiggle.
- Turn off the oven and crack the door so the bars cool slowly.
- Chill in the fridge for 3 – 4 hours.
- Add whipped cream and sprinkles or crushed cookies before serving.
Make the Topping
- Put the heavy cream, vanilla, and powdered sugar into a bowl of a stand mixer and beat until stiff peaks form.
- Spread the whipped cream on top of the cooled-down cheesecake. Cover the pan with plastic wrap and chill it in the fridge for 3-4 hours or overnight.
- Once ready to serve, top the whipped cream with an even layer of the crushed gingersnap cookies, slice, and enjoy!
How to Store Gingerbread Cheesecake Bars
Store your gingerbread cheesecake bars in an airtight container in the fridge for 3–4 days. Chilling keeps the creamy cheesecake layer firm and helps the gingersnap crust hold its texture.
Recipe Tip
- Use room temperature cream cheese for the smoothest cheesecake batter.
- Don’t overmix your wet ingredients, it avoids cracks.
- If your oven runs hot, reduce by 10–15 degrees F.
- For clean slices, warm your knife under hot water, dry it, then slice.
Serving Suggestions
- Pair with hot chocolate, chai, or a gingerbread latte for the coziest Christmas dessert moment.
- Add crushed gingersnap cookies or little gingerbread men on top for a festive look.
- Drizzle with a little molasses or caramel sauce for extra richness.
- Serve slightly closer to room temperature to bring out the warm spices (ginger, cinnamon, nutmeg, cloves).
Frequently asked questions – FAQ
Parchment is best, foil can rip when removing the bars.
Yes! Wrap slices in nonstick spray–coated wax paper or place in an airtight container. Freeze up to 2 months.
A slight jiggle means the cheesecake is baked correctly. It will firm up as it cools.
Yes, you will get the same flavor, but with a slightly softer texture, but they both work for the gingerbread crust though!
Yes! Freeze slices on a tray, then wrap in parchment paper and transfer to a freezer bag. They’ll keep for up to 2 months. Thaw in the fridge until the cheesecake softens.
Make-Ahead Tips
- These cheesecake bars are perfect for the holiday season because they’re even better the next day.
- For easy slicing, warm a sharp knife under hot water and wipe between cuts.
- Bake the bars, cool completely, and chill overnight for the best flavor and texture.
- Add the whipped cream and crushed gingerbread cookies right before serving so they stay crisp.
Gingerbread cheesecake bars
Ingredients
For the Gingersnap Cookie Crust:
- 1 1/2 cups gingersnap cookie crumbs about 25-30 gingersnap cookies
- 1/4 cup unsalted butter melted
- 1 tablespoon granulated sugar
For the Gingerbread-Spiced Cheesecake Layer:
- 16 ounces 2 packages cream cheese, softened
- 1/3 cup sour cream
- 1/3 cup granulated sugar
- 1/2 cup dark brown sugar
- 2 large eggs
- 1 tablespoon molasses
- 1 teaspoon vanilla extract
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 2 tablespoons all-purpose flour
- 1/4 teaspoon salt
Whipped cream topping
- 2/3 cup heavy cream very cold
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup crushed gingersnap cookies optional, for topping
Instructions
- Preheat your oven to 350F, then grease and line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy removal.
- In a food processor, pulse the gingersnap cookies until they become fine crumbs. Mix the crumbs with melted butter and sugar until well combined. Press the mixture into the bottom of the prepared pan to create an even crust.1 1/2 cups gingersnap cookie crumbs, 1/4 cup unsalted butter, 1 tablespoon granulated sugar
- Bake the crust in the preheated oven for 10 minutes. Remove from the oven and allow it to cool while you prepare the cheesecake layer.
- Reduce the oven temperature to 325F once you pull out your crust from it.
Make the Gingerbread-Spiced Cheesecake Layer:
- In a large bowl, beat the softened cream cheese with the sour cream until smooth. Add the brown sugar and granulated sugar and mix until combined. Add in the eggs one at a time, mixing in between, then add the molasses, vanilla extract, ground ginger, ground cinnamon, ground nutmeg, ground cloves, flour, and salt. Beat until well combined and creamy.16 ounces 2 packages cream cheese, softened, 1/3 cup sour cream, 1/3 cup granulated sugar, 1/2 cup dark brown sugar, 2 large eggs, 1 tablespoon molasses, 1 teaspoon vanilla extract, 1 teaspoon ground ginger, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 2 tablespoons all-purpose flour, 1/4 teaspoon salt, 1/4 teaspoon ground cloves
- Pour the gingerbread-spiced cheesecake batter over the cooled gingersnap crust, spreading it evenly.
- Bake in a water bath in the preheated oven for about 40-45 minutes, or until the edges are set and the center is slightly jiggly. Allow the bars to cool in the pan in the oven with the door slightly propped up for an hour.
- Remove the cheesecake bars from the oven and let them cool down fully in the pan on a wire rack.
Make the topping
- Whip the whipped cream in a large bowl using a hand or stand mixer with the vanilla extract and the powdered sugar until stiff peaks form.2/3 cup heavy cream, 2 tablespoons powdered sugar, 1 teaspoon vanilla extract
- Spread the whipped cream on top of the cooled-down cheesecake before covering the pan with plastic wrap and chilling in the fridge for 3-4 hours or overnight.
- Once ready to serve, top the whipped cream with an even layer of the crushed gingersnap cookies, slice, and enjoy!1/2 cup crushed gingersnap cookies
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Your notes mention cloves but it isn’t on the ingredient list, are cloves used and if so how much?
Also, the notes say no need for water bath drama but the baking instructions say to place in a water bath. Is a water bath necessary? Thanks in advance for a response
Thanks for noticing that!!
Yes to the water bath and 1/4 teaspoon cloves added with the rest of the spices! The waterbath is super easy; all you have to do is place your 8×8-inch baking pan in a 9×13 pan or roasting pan full of hot water and bake to avoid cracks!
Made this a while back and it was AMAZING!! Gingersnap crust is honestly so genius and delicious. I used a store brand and this dessert was still amazing.